Vanilla Custard Cream Squares
Ingredients
- —Graham Cracker Crust: A crucial foundation (this crust is made from 1 ½ cups graham cracker crumbs, ⅓ cup melted butter, and ¼ cup granulated sugar. This combination guarantees a firm yet slightly sweet base that complements the layers above.)
- —Creamy Custard: The heart of this recipe (using 2 cups whole milk, 1 cup heavy cream, ¾ cup sugar, 5 egg yolks, 2 tsp vanilla extract, and 3 tbsp cornstarch. Each element adds to the custard’s glossy texture and its gentle, sweet flavor.)
- —Decadent Whipped Topping: Comprising 1 ½ cups heavy cream (¼ cup powdered sugar, and 1 tsp vanilla extract, this finishing layer introduces a light and airy contrast that enhances the overall taste journey.)
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a 9x9 inch baking dish with parchment paper to avoid sticking.
- 2
Prepare the crust: Combine the graham cracker crumbs, melted butter, and granulated sugar in a bowl. Press this mixture evenly into the prepared baking dish and bake for 10 minutes until it just sets. Allow it to cool completely.
- 3
Start the custard: In a saucepan, gently warm the milk and heavy cream over medium heat. Concurrently, whisk together the sugar, egg yolks, vanilla extract, and cornstarch until smooth.
- 4
Slowly mix the egg mixture into the warmed milk, stirring constantly. Cook over medium heat, stirring until the custard thickens, approximately 5-7 minutes. You’ll know you’re done when it coats the back of a spoon. Let it cool slightly.
- 5
Assemble: Pour the custard over the prepared crust. Chill this in the refrigerator for a minimum of 2 hours, allowing it to set.
- 6
Whip the cream: Beat the heavy cream, powdered sugar, and vanilla extract to firm peaks. Spread this delicious whipped layer over the custard.
- 7
Finish and Serve: Chill once more, cut into squares, and serve. Revel in your handiwork!